Torte Pie
A luscious nut and coconut meringue pie with a crunchy graham cracker crust, topped with whipped cream—perfect for special occasions or satisfying dessert cravings.
Ingredients
Instructions
- Beat egg whites with vanilla and salt until very stiff. Gradually add sugar while continuing to beat.
- Fold in chopped pecans, graham cracker crumbs, and coconut.
- Pour the mixture into a 9-inch buttered glass pie pan.
- Bake at 325°F (160°C) for 30 minutes. Remove and cool.
- Top with unsweetened whipped cream before serving.
- Make the day before serving to allow flavors to meld.
Tips & Substitutions
For a lighter texture, ensure your egg whites are at room temperature before beating. If you don't have pecans, walnuts or almonds can be great substitutes. You can also use sweetened coconut for added flavor. To save time, use store-bought whipped cream, but homemade will elevate your dessert. This torte can be part of a delightful dessert spread alongside dishes like Glorified Grams.
Serving Suggestions
Serve this Torte Pie chilled, topped with a generous dollop of unsweetened whipped cream. It pairs wonderfully with fresh berries or a drizzle of chocolate sauce for an extra touch. Consider serving it alongside a fruit salad or a scoop of vanilla ice cream for added indulgence. This dessert is perfect for gatherings, similar to a Church Supper Dessert.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 15-20 seconds. Be careful not to overheat, as this dessert is best enjoyed chilled. The flavors improve with a little time, making it a great make-ahead option.
Nutrition & Diet Analysis (per serving)
Each serving of Torte Pie contains roughly 353 calories, with 9g protein, 16g carbohydrates, and 22g fat. It is a good source of protein (19% of the Daily Value), dietary fiber (15% of the Daily Value), and vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 974mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
Using whole eggs will change the texture and richness of the dessert significantly. The lightness comes from the whipped egg whites, so it’s best to stick to the recipe as written for the desired outcome.
What can I do if my egg whites won't whip properly?
Ensure that your mixing bowl and beaters are completely clean and free of grease, as any fat can prevent egg whites from whipping. You can also add a pinch of cream of tartar to stabilize the egg whites and help them achieve volume.
Can I make this dessert gluten-free?
Yes! You can substitute the graham cracker crumbs with gluten-free graham crackers or almond flour. Just ensure all other ingredients are also gluten-free to maintain the integrity of the recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).